2 c. shredded cold roast beef or flank steak
2 onions
1 green bell pepper
1 can tomatoes and liquid
1 clove garlic
1 tbsp. wine vinegar
Olive oil

In a little olive oil, fry the chopped onions, garlic and bell pepper until tender. Then add meat, tomatoes and vinegar. Cook on low heat until sauce thickens. Serve with white or yellow rice.